Gourmet Pizza

Pizza di Buongustaio

Pizza di buongustaio means gourmet pizza, a departure from traditional pizza. Here we have two healthy versions, so go ahead and have more than one slice. The dough is spread using an old technique called the colomba (dove) because the dough is not rolled but stretched and dimpled with the fingers to create air pockets. The two ends are folded in like wings, hence the name. I like these toppings on the whole wheat dough, but either one will be delicious and can be used interchangeably.
Each batch of dough makes two 9 inch pizzas.

Top each pizza with 2 of the sliced tomatoes.Top the tomatoes with the mozzarella cheese. Add the sliced artichoke hearts ontop of the cheese and sprinkle on the olives. Or use all the topping on one 12-inch pizza.

Separately toss the mesculin greens in a salad bowl with the oil and vinegar. Salt to taste.

Directions for either dough

Stir the yeast and sugar into the water in a food processor or bowl. Let stand 5 minutes. Add the olive oil.

Combine the flour, salt and gluten in a bowl.Add the mixture to the yeast and pulse or mix by hand to create a soft, but not sticky, dough.

Place dough in an oiled bowl. Cover and let rise until doubled in volume, about 1 hour. Punch down, cover and allow it to rise once more for 30 minutes.

Position an oven baking stone on the bottom rack of the oven and preheat to 500°F at least 30 minutes prior to baking. Bake pizza for 15-29 minutes.

If not using a pizza stone, preheat oven to 400. Bake pizza for 25 minutes

Put all the topping ingredients in a bowl and mix well. Set aside.

Divide the dough in half and spread each into a rough rectangle by pressing down on the dough with your fingers. If the dough resists, let it rest for a few minutes to relax the gluten. Fold the top third of the dough to the center and dimple lightly. Fold the bottom third over the top and dimple the dough again. Turn the dough 45 degrees and repeat. Stretch the dough out with your fingers to a 9 inch round and place on a parchment lined peel. Cover with the topping and allow it to rise for 20 minutes.

Toppings

Sauté the mushrooms in olive oil until they soften. Cool slightly.

Divide and spread the mushrooms on the pizzas. Divide and sprinkle the prosciutto over the mushrooms. Divide and sprinkle the cheese over the prosciutto. Bake on the stone for 15 minutes or until the crust is nicely browned on the bottom and around the edges. Cut into wedges with a scissors. Bake until the crust is nicely browned on the bottom and around the edges. Remove the pizza with a peel to a cooling rack;use scissors to cut into wedges.

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